Why is the Dairy-Free Label Important?
Issues with Dairy-Free Dark Chocolate
Verifying that Foods are Really ‘Dairy-Free’
The proverbial saying, ‘one man’s meat is another man’s poison,’ provides an apt description of the role of gluten in our diet. Gluten is a protein in cereal grains, but its presence in food products can cause serious health problems in those afflicted with celiac disease or non-celiac gluten sensitivity (NCGS). Consumer confidence in the accuracy of “gluten-free” food labels is the backbone of a multi-billion dollar market developed around a food safety issue as well as a nutrition fad. Continue Reading
Health Canada can boast of several regulatory achievements during the past 18 months, including the implementation of the Safe Food for Canadians Act (SFCA) regulations, new controls for salmonella in frozen raw breaded chicken products, and the long-awaited revision of the Canadian Food Guide. In recent months, Health Canada has introduced limits for heavy metals, launched food fraud activities, and rolled out new rules for cannabis edibles. Moving forward, Canadian authorities will implement the next phase of the SFCA regulations in January 2020, and continue efforts to improve public health through proper nutrition.
While I think everyone would agree that Russian roulette is a risky endeavor, not everyone would concede that zip lining, rock climbing or skydiving are risky activities. The ambiguity of “risk” can be extended to the Food Safety Modernization Act (FSMA) regulations, particularly the designation of “high-risk” foods and the mitigation of the intentional adulteration of foods.